Beef

• 1 pound steak, any sort
• 1 tablespoon peanut oil
• 2 tablespoons oyster sauce
• 2 teaspoons mild curry powder
• 1 tablespoon brown sugar

Dressing

• 1/2 cup rice vinegar
• 2 tablespoons fish sauce
• 1/4 cup sugar
• 2 teaspoons grated or finely minced fresh ginger

To Finish

• One pound cooked noodles, any kind
• 1 teaspoon sesame oil

Garnish

• 1 seedless cucumber, thinly sliced
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup chopped mint
• 1/2 cup chopped cilantro
• 1 hot pepper, minced
• 1/2 cup chopped roasted unsalted peanuts or cashews

Quick Beef Noodle Salad

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 Meat Loaf with Red Pepper Sauce

• 1 Pound ground lean beef (top or bottom round or sirloin)
• ½ Pound ground veal
• ½ Pound ground pork
• 2 tablespoons extra-virgin olive oil or vegetable oil
• 1 yellow onion, chopped
• 1 celery stalk, chopped
• ½ red bell pepper (capsicum), seeded and chopped 
• 1 teaspoon minced fresh oregano
• 3 or 4 slices French or Italian bread, preferably day old
• ⅓ cup milk
• 1 egg, lightly beaten
• 2 teaspoons salt
• Freshly ground pepper
• ¼ cup dry red wine, or as needed

Roasted Red Pepper Sauce

• 1½ pounds red bell peppers
• 2 tablespoons extra virgin olive oil
• 1 small white onion, finely diced
• ½ cup chicken stock or water
• ¼ teaspoon salt
• pinch red pepper flakes
• 1 teaspoon minced fresh marjoram

Meatloaf with Red Pepper Sauce

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Maque Choux Sauce

• 6 ears of fresh yellow or white corn, husks and silk removed
• 4 strips smoked bacon
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• 2 large ripe tomatoes, peeled, seeded and diced
• 1 cup diced green onion tops
• 1/2 cup goat’s milk or low-fat milk
• 1 tablespoon cayenne pepper
• Dash of hot sauce
• Kosher salt and freshly ground black pepper
•  

Chicken-stuffed Bell Peppers

• 4 large green bell peppers
• Water, for boiling
• 1/2 fresh lemon
• 4 tablespoons olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced celery
• 2 pounds ground chicken
• 1 cup unseasoned bread crumbs
• 1 cup cooked Louisiana long grain white rice, such as Supreme
• 2 large eggs, beaten
• 2 tablespoons Cajun seasoning
• Dash of hot sauce
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

Chicken Stuffed Bell Peppers With Maque Choux

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Photography courtesy of George Graham

BRINE

• 1 cup kosher salt
• 1 head garlic, unpeeled, with the top cut off
• 8 bay leaves
• 1 whole trimmed beef brisket, 7 - 9 pounds

SAUCE

• ½ cup corn oil
• 2 large white onions, chopped
• 1 teaspoon kosher salt or coarse sea salt 
• 1 tablespoon New Mexico chile powder 
• 2 teaspoons freshly ground black pepper, plus pepper to taste
• ½ teaspoon each celery seed and ground allspice 
• ¼ teaspoon ground mace
• ¼ teaspoon ground cayenne pepper, or to taste 
• ¼ cup each distilled white vinegar and Dijon mustard
• 2 tablespoons light brown sugar
• 1 tablespoon molasses
• 2 cans (28 oz each) whole plum (Roma) tomatoes with juice
• granulated sugar and salt to taste

RUB

• 1 tablespoon each black peppercorns, white peppercorns, celery seed, caraway seed, and mustard seed
• 1 loaf soft, whit sandwich bread (optional)

Slow-smoked Brisket with Homemade BBQ Sauce

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• 4 slices thick-cut smoked bacon 
• 1 large onion, finely chopped
• 1 celery stalk, thinly sliced
• 4 garlic cloves, finely chopped
• 2 cups chopped Creole tomatoes
• 2 tablespoons tomato paste
• 1 cup water 
• ¼ cup thinly sliced fresh basil, divided  
• ¼ cup minced fresh flat-leaf parsley, divided
• salt and pepper
• 3 tablespoons Cajun Power Garlic Sauce*
• 2 tablespoons vegetable oil  
• 4 boneless, skinless chicken breasts
• Creole or Cajun seasoning 

Chicken with Smoked Bacon and Creole Tomato Sauce

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• 12 jumbo Gulf shrimp, peeled, de-veined, butterflied, tails-on
• 1 tablespoon butter
• ½ medium onion, finely chopped
• ½ medium green pepper, finely chopped
• ½ cup finely chopped celery
• ½ tablespoon minced garlic
• ¼ cup finely chopped fresh parsley leaves
• 1 pound fresh Gulf crabmeat, shell and cartilage removed
• 1 cup seasoned breadcrumbs
• ⅓ cup sour cream
• 2 tablespoons Tabasco
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fresh lemon juice
• cayenne to taste
• 4 eggs, lightly beaten
• 1 tablespoon Creole seasoning
• 1 cup milk
• 3 cups flour seasoned with cayenne and Creole seasoning
• oil for frying
• lemon wedges, tartar sauce and French fries for serving

Classic Shreveport Creole Stuffed Shrimp

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• 2 lbs (1¼-inch thick) boneless beef top loin (strip) steak
• Creole seasoning
• 25-ounce packages mixed baby kale (or other salad greens)

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Pepper Jelly Vinaigrette

• 6 tablespoons white wine vinegar
• 4 tablespoons Dijon or Creole mustard
• 3 tablespoons store-bought pepper jelly
• 3/4 cup olive oil
• salt and freshly ground pepper

Creole-Spiced Steak Salad

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• 16 (12–15 count) head-on shrimp, body peeled
• 4 tablespoons Worcestershire sauce
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons finely ground black pepper
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons minced garlic
• 2 teaspoons Creole seasoning
• 1 cup amber beer
• 1 whole lemon
• ½ pound unsalted butter
• 4 sprigs rosemary, for garnish

Pot O' Gold BBQ Shrimp

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• 2 cups buttermilk 
• 2 cloves garlic, crushed through a press 
• Salt
• 1 teaspoon crumbled dried rosemary I tsp dried marjoram
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/8   cayenne pepper
• 2 smll chickens, 3 pounds each, cut into serving pieces
• 2 1/2 cups all-purpose (plain) flour
• Canola oil for frying

Fried Chicken with a Buttermilk Crust

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• 1 cup whole-grain Dijon mustard 
• 1 large egg white, lightly beaten 
• 1 tablespoon hot sauce 
• 1 pound catfish fillets, cut into strips 
• 1/2 cup white or yellow cornmeal 
• 1/2 cup all-purpose flour 
• Coarse salt and freshly ground black pepper
• 4 cups peanut oil, for frying 

Country Remoulade

• 1 cup mayonnaise
• 1 tablespoon whole-grain mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 stalk celery, finely chopped
• 2 to 3 green onions, white and pale green parts only, finley chopped
• 1 tablespoon chepped fresh chives
• 1 clove garlic, finely chopped
• ½ teaspoon hot sauce
• coarse salt and freshly ground black pepper

Fried Catfish Fingers with Country Remoulade

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